Creamy Barley Risotto

Ingredients

• 4 cups chicken stock or low-sodium broth
• 2 tablespoons extra-virgin olive oil
• 1 medium onion
• cut into 1/4-inch dice
• 1/4 teaspoon thyme
• 1 cup pearled barley (7 ounces)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• plus more for serving
• 4 tablespoons unsalted butter
• softened
• Kosher salt and freshly ground pepper

Instructions

1. In a medium saucepan, bring the chicken stock to a simmer over moderately high heat.
2. Reduce the heat to low and keep warm.
3. In a large, deep skillet, heat the olive oil.
4. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.
5. Add the barley and cook, stirring, for 2 minutes.
6. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed.
7. Continue adding the stock 1/2 cup at a time and stirring until it is nearly absorbed between additions.
8. The risotto is done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes.
9. Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper.
10. Serve at once, passing more cheese at the table.